Zucchini Pumpkin Bread

Nothing says welcome to Fall like the smell of pumpkin! 

Here is a delicious recipe for Zucchini Pumpkin Bread

Ingredients

3 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1 cup butter, melted

1 tablespoon vanilla extract

3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cup shredded zucchini

1 cup chopped walnuts

Directions

In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in x 5-in loaf pans. Bake at 350 degree for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rake. Yield: 2 loaves. 

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Healthify it!

Experiment with the recipe to make it a bit healthier. Here are a few tips; reduce sugar by 1/3, substitute some sugar for apple sauce, replace half the flour with whole wheat flour, etc. 

Recipe source: Taste of Home

Zucchini Pie

This recipe is from the Iowa State University Extension  and Outreach resource shared last week. If you haven't had a chance to check out their resource you can visit now at Iowa State Extension and Outreach. You can also give this recipe a try!

Original recipe: http://www.extension.iastate.edu/foodsavings/recipes/zucchini-pie

Ingredients:

Iowa State University Extension and Outreach Zucchini Pie

1 or 2 zucchini, sliced (about 10 cups)
1 tablespoon olive oil
2 onions, sliced
2 eggs
1/4 cup seasoned bread crumbs
1 14.5-ounce can diced tomatoes
1 cup shredded mozzarella cheese (8 ounces)
1/4 cup greated Parmesan cheese
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
Optional: If you have fresh mushrooms or peppers, you can substitute them for some of the zucchini

Instructions:

• Preheat oven to 325°F. Grease a large casserole or 9×13-inch pan; set aside.
• Wash zucchini and discard ends. Cut into slices (about 10 cups). If using large zucchini, cut in half lengthwise and remove seeds before slicing.
• Heat oil in large skillet over medium heat. Add zucchini and onion slices and cook for 10 minutes. Remove from heat.
• In bowl, stir together the eggs, bread crumbs, Italian seasoning, and pepper. Add undrained tomatoes, and cheeses. Pour over zucchini mixture and stir to mix.
• Pour into casserole. Bake uncovered for 60 minutes. Top will be golden brown.
• Cut into squares. Serve.